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Chocolate Chip Cookie

Crispy edge, soft center, a bit salty, and perfectly sweet, this is the best chocolate chip cookie you can make.
Course: Cookies
Servings: 13 cookies
Calories: 350kcal

Ingredients

  • 1 cup whole-wheat flour
  • 2/3 cup all-purpose flour
  • 1/3 cup oat flour
  • 1 teaspooon instant espresso powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 275 grams chocolate pieces**
  • ¼ cup brown butter
  • ½ cup room-temperature butter European-style
  • ½ cup dark brown sugar
  • ½ cup light brown sugar
  • ½ cup white sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter and nut flavoring optional
  • 1 tablespoon Maldon salt

Instructions

  • Add the flours, espresso powder, baking soda, baking powder, and salt to a bowl. Whisk for about 20 seconds until fully mixed. Add all the chocolate and mix until chocolate is coated in flour. Set the bowl aside.
  • In a large bowl or stand mixer with the paddle attachment, beat the brown butter and butter for 1 minute until combined. Scrape the sides. Add the white and brown sugars. Beat for 5 minutes on medium-high speed, until fluffy and lighter in color. Scrape the bowl once halfway (at around 2 minutes) and once at the end (after about 5 minutes).
  • Add the egg, egg yolk, vanilla extract, and butter and nut flavoring. Beat on the second-highest speed for 6-10 minutes. Scrape the bowl and paddle every few minutes, making sure every bit gets incorporated.
  • Add the flour and chocolate mixture to the bowl. Mix on the lowest speed or hand-mix with a silicone spatula until there’s no more dry flour present.
  • Immediately scoop the dough into 80-gram or ¼-cup balls. Shape the dough into pucks and place each puck on a baking sheet or plate. Repeat until all the dough is gone (12-13 pucks). Wrap the baking sheet tightly and cool in the refrigerator for 12 hours. (In a pinch, 30 minutes in the freezer is fine!)
  • When ready to bake, preheat the oven to 350°F, and remove the dough pucks from the refrigerator. Allow the oven to preheat for about 30 minutes, while the dough rests on the counter.
  • Place the cookies on a parchment- or silicone-lined cookie sheet, 2 inches apart. Bake for 13 minutes on the middle rack.
  • Remove cookies from the oven. Allow to cool or enjoy hot with milk or ice cream.

Notes

** Chocolate pieces: You can use whatever distribution of chocolate you prefer or have on hand. I like a mixture of 113 grams of chopped 70% bittersweet chocolate, plus 162 grams semi-sweet chocolate. Milk chocolate works in this recipe, only if you like a sweeter cookie.